[2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration

1999 ◽  
pp. 15-27 ◽  
Author(s):  
Iris F.F. Benzie ◽  
J.J. Strain
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Simultaneous Measurement ◽  
Biological Fluids ◽  
Total Antioxidant Activity ◽  
Direct Measure ◽  
Ascorbic Acid Concentration ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

scholarly journals Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia

2019 ◽  
Vol 22 ◽  
Author(s):  
Zhi Xiang Ng ◽  
Umah Rani Kuppusamy
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Radical Scavenging ◽  
Ascorbic Acid Content ◽  
Heat Treatments ◽  
Total Antioxidant Activity ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Abstract This study investigated the effects of different heat treatments, namely boiling, microwaving and pressure cooking, on the reduced ascorbic acid content and antioxidant activity in Momordica charantia extracts. The total antioxidant activity of M. charantia extracts was determined by ferric reducing-antioxidant power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays. The reduced ascorbic acid content was estimated by ferric reducing-antioxidant power-ascorbic acid assay and confirmed by high performance liquid chromatography. Regardless of the cooking method, all cooked M. charantia extracts had significantly (p < 0.05) higher total antioxidant activity, radical scavenging potency and reduced ascorbic acid content than the uncooked sample. The decreasing order of reduced ascorbic acid in M. charantia was as follows: microwaved > boiled > pressure-cooked > uncooked. The reduced ascorbic acid in M. charantia strongly correlated with the total antioxidant activity (r = 0.958, p < 0.05) and radical scavenging potency (r= 0.951, p < 0.05). The principle component analysis showed that 87% of the variation in the antioxidant values of M. charantia extracts was attributed to the different cooking methods. Heat treatment either by boiling or microwaving for a short period of time (10 minutes) improved the reduced ascorbic acid content in the M. charantia extract. This study showed that the reduced ascorbic acid could be retained under high temperature and pressure in M. charantia extracts.

scholarly journals Effect of Boiling on the Antioxidant Potential of Cabbage Varieties

2019 ◽  
Vol 76 (2) ◽  
pp. 149
Author(s):  
Mihaela MULȚESCU ◽  
Marta ZACHIA ◽  
Nastasia BELC ◽  
Teodora MANASIA ◽  
Floarea BURNICHI ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Antioxidant Activity ◽  
Ascorbic Acid Concentration ◽  
Cooking Method ◽  
Fresh Vegetables ◽  
Polyphenolic Content ◽  
Total Antioxidant ◽  
Total Polyphenolic Content ◽  
Activity Decrease

The aim of this study was to investigate the effect of boiling cooking method on the total polyphenolic content, ascorbic acid concentration, pigments amount and total antioxidant activity of four cabbage varieties (De Buzau cabbage, Buzoiana cabbage, Magura cabbage and De Isalnita cabbage) from Buzau, Romania. As we expect, fresh vegetables presented greater antioxidant capacity than boiled vegetables. For all cooked vegetables, the parameters (polyphenols, ascorbic acid, chloropyll, carotenoids and antioxidant activity) decrease with increase of boiling time. After 15 minutes of boiling, content in nutrients fell below 50%.

scholarly journals Relations between polyphenols content and antioxidant activity in vine grapes and leaves

2009 ◽  
Vol 26 (Special Issue) ◽  
pp. S25-S32 ◽  
Author(s):  
J. Balík ◽  
M. Kyseláková ◽  
N. Vrchotová ◽  
J. Tříska ◽  
M. Kumšta ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Plasmopara Viticola ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
Grape Berries ◽  
Caftaric Acid ◽  
Lateral Shoots ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Botryotinia Fuckeliana

The occurrence and content of some polyphenols and the antioxidant activity of compounds present in grape berries, stems and leaves of <i>Vitis vinifera</i> L. were evaluated. Three white and three blue varieties of grapevine were investigated. The contents were determined of <i>trans</i>-resveratrol, <i>trans</i>-piceid, caftaric acid, tryptophan, catechin, epicatechin, total polyphenols, and flavanols, both in healthy material and in the samples of the plant material infested with microorganisms (<i>Botryotinia fuckeliana</i> Whetzel anamorph <i>Botrytis cinerea</i> Pers.; Uncinula necator (Schw.) Burr; <i>Plasmopara viticola</i> (Berk. & M.A. Curtis) Berl & De Toni). The antioxidant activity of the extracts obtained was determined by different methods: FRAP (Ferric Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and TAC-PCL (Total Antioxidant Capacity of Photochemiluminescence). The content of <i>trans</i>-resveratrol varied between 0.3–2.3 mg/kg and 0.7–12.1 mg/kg in non-infested and infested grape berries, respectively. The content of <i>trans</i>-piceid between 0.6–2.9 mg/kg and 1.5–6.3 mg/kg in non-infested and infested grape berries, respectively. The content of trans-resveratrol varied between 2.5–10.3 mg/kg and 3.7–20.9 mg/kg in healthy and in infected leaves, respectively. The content <i>trans</i>-piceid varied between 11.3–58.4 mg/kg and 18.5–60.9 mg/kg in the healthy and in the infected leaves, respectively. The highest content of trans-resveratrol was found in stems (16.3–276.3 mg/kg). In young lateral shoots, the highest levels of <i>trans</i>-piceid (12.6–99.7 mg/kg) and caftaric acid (474–2257 mg/kg) were determined. The infested grape berries showed a higher antioxidant activity, which was most closely correlated with the content of total polyphenols (correlation coefficient = 0.8336–0.9952).

scholarly journals Chemical Characterization and Antioxidant Activity of Cedrus atlantica Manetti Tar (Atlas Cedar Tar)

2020 ◽  
Vol 8 (2) ◽  
pp. 244-255
Author(s):  
Inssaf Skanderi ◽  
Ourida Chouitah
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Condensed Tannins ◽  
Chemical Characterization ◽  
Antioxidant Power ◽  
Cedrus Atlantica ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Cedrus atlantica Manetti Tar was analyzed by gas chromatography coupled to mass spectrometry, it was subjected to analyzes to know their total polyphenolic and condensed tannins contents, also their Ferric-reducing antioxidant power and Total antioxidant capacity. Chemical characterization identified 88 constituents where Himachalene and α-atlantone isomers (14.51 % - 4.07 %), Calacorene (3.52 %) and ar-Turmerone 3.35 %, were the major components, the total polyphenolic content and condensed tannins contents were 57.15 ± 0.15 milligrams equivalent of gallic acid /g tar and 4.41 ± 0.05 milligrams equivalent of catechin /g tar respectively .This extract showed remarkable Ferric-reducing antioxidant power with effective concentration equal to 50 ± 0.075 mg /mL ± 0,00028 and total antioxidant capacity equal to 262.75 mg equivalents of ascorbic acid /g tar ± 14,43. The experimental results indicated that our tar has promotive antioxidant activity.

scholarly journals Ekstraksi dan Bioaktivitas Antioksidan Pigmen Fikoeritrin dari Rumput Laut Merah Halymenia sp.

2020 ◽  
Vol 15 (2) ◽  
pp. 115
Author(s):  
Tias Suci Lailani ◽  
Ifah Munifah ◽  
Hermanto Hermanto
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phosphate Buffer ◽  
Extraction Time ◽  
Red Seaweed ◽  
Antioxidant Power ◽  
Extract Yield ◽  
Ferric Reducing Antioxidant Power

Fikoeritrin adalah pigmen dari rumput laut merah Halymenia sp. dengan aktivitas antioksidan yang potensial untuk dikembangkan dalam bidang nutraseutikal. Ekstraksi fikoeritrin dapat dilakuan dengan berbagai jenis pelarut. Namun, penggunaan pelarut yang tidak sesuai dapat berdampak terhadap rendemen, kemurnian, dan juga bioaktivitas ekstrak fikoeritrin. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan jenis pelarut dan durasi waktu ekstraksi (secara maserasi) yang tepat sehingga menghasilkan ekstrak dengan rendemen, kemurnian, dan daya antioksidan fikoeritrin terbaik. Ekstraksi dilakukan menggunakan tiga jenis pelarut (akuabides; buffer fosfat pH 6,8; dan aseton 80%) dengan variasi waktu maserasi (24, 48, 72, dan 96 jam). Spektrofotometri Ultraviolet-Visibel (UV-Vis) dipergunakan dalam identifikasi fikoeritrin, sementara Ferric Reducing Antioxidant Power (FRAP) merupakan metode dalam telaah daya antioksidan ekstrak. Hasil penelitian menunjukkan bahwa terdapat perbedaan jumlah rendemen ekstrak (w/w segar) dari ketiga pelarut, yaitu 1,76% (akuabides); 0,91% (aseton 80%); dan 2,91% (buffer fosfat pH 6,8). Selain itu, waktu ekstraksi juga menyebabkan perbedaan jumlah rendemen, yaitu 1,72% (24 jam); 1,51% mg/mL (48 jam); 1,37% (72 jam); dan 1,43% (96 jam). Hasil ini menunjukkan bahwa pelarut buffer fosfat dengan durasi waktu maserasi 24 jam adalah metode yang terbaik untuk mendapatkan rendemen fikoeritrin tertinggi dari rumput laut merah Halymenia sp. Aktivitas antioksidan dari ekstrak buffer fosfat ini terdeteksi sebesar 3,14 mg ekuivalen asam askorbat/100 g ekstrak pada konsentrasi 10 mg/mL. ABSTRACTPhycoerythrin is a pigment from red seaweed Halymenia sp., with antioxidant activity which is prospective in nutraceutical development. There are several solvents that could be used in the extraction of phycoerythrin. However, the use of inappropriate solvents may impact the yield, purity, and bioactivity of phycoerythrin extract. Therefore, this study aimed to obtain the type of solvent and the duration of extraction (with maceration technique) to produce the highest yield, purity, and antioxidant activity of phycoerythrin extract. Extraction was carried out using three types of solvents (aquabidest, phosphate buffer pH 6.8, and acetone 80%) with variations in extraction time (24, 48, 72, and 96 hours). Spectrophotometric Ultraviolet-Visible (UV-Vis) was used to identify the phycoerythrin, and Ferric Reducing Antioxidant Power (FRAP) was applied to analyze the antioxidant activity in the extract. The results showed that there were differences in the amount of extract yield (w/w fresh) from three solvents, which was 1.77% (aquabidest), 0.91% (acetone 80%), and 2.91% (phosphate buffer pH 6.8). Moreover, extraction duration was also affecting the amount of yield, which was1.78% (24 hours), 1.51% mg/mL (48 hours), 1.37% (72 hours), and 1.43% (96 hours). These results indicated that the phosphate buffer solvent with a 24-hour extraction duration was the best method to get the highest yield of phycoerythrin from the red seaweed Halymenia sp. The antioxidant activity from the phosphate buffer extract was detected up to 3.14 mg equivalent ascorbic acid /100 g extract at a concentration of 10 mg/mL.

scholarly journals Research of physicochemical properties and antioxidant activity of beetroots as affected by vacuum microwave drying conditions

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 40-45
Author(s):  
Yan Liu ◽  
Sergei Sabadash ◽  
Zhenhua Duan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Microwave Power ◽  
Sample Thickness ◽  
Microwave Drying ◽  
Antioxidant Power ◽  
Vacuum Degree ◽  
Vacuum Microwave ◽  
Ferric Reducing Antioxidant Power

The object of research is the beetroots, dried by vacuum microwave drying at different conditions. Physicochemical properties and antioxidant activity of beetroots were studied using vacuum microwave drying at different microwave power (500, 1000, and 1500 W), vacuum degree (–0.05, –0.07, and –0.09 MPa) and sample thickness (2, 4, and 6 mm). A colorimeter was used to evaluate the color quality of beetroots. Colorimetric methods were used to determinate contents of betalain, ascorbic acid and total flavonoid, and antioxidant activity (ferric reducing antioxidant power assay) of beetroots. Results showed that the drying time decreased with increasing microwave power and vacuum degree, while increased significantly with the increase of sample thickness. The lightness (L*) of dried beetroots was higher than that of fresh beetroots. The values of redness (a*) increased with the increase of vacuum degree. The values of yellowness (b*) increased with the growth of vacuum degree and microwave power, while reduced as the sample thickness added. The total color difference (∆E) of dried beetroots reduced with increasing vacuum degree, and displayed the lowest value (5.95) at a vacuum degree of –0.09 MPa as compared to fresh beetroots. The content of betacyanin, betaxanthin and ascorbic acid displayed a declining tendency with the growth of microwave power, while increased with the increase of vacuum degree. And the total flavonoid content of beetroots illustrated a decreasing tendency with the increase of vacuum degree, microwave power and sample thickness. The ferric reducing antioxidant power (FRAP) of dried beetroots decreased significantly with the increase of microwave power, and showed the highest value (14.70 mg trolox equivalents/g) at a microwave power of 500 W. The most favorable conditions for vacuum microwave drying of beetroots were microwave power of 500 W, vacuum degree of –0.09 MPa and sample thickness of 2 mm. It leads to better physicochemical properties of bioactive compounds and higher antioxidant activity of dried beetroots. The dried beetroots can be used as functional foods and value-added food products.

scholarly journals QUALITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING MATURATION OF ORANGES PRODUCED IN THE BORBOREMA TERRITORY

2019 ◽  
Vol 32 (2) ◽  
pp. 526-536 ◽  
Author(s):  
ANTÔNIO FERNANDO DA SILVA ◽  
BRUNO MARTINS DA SILVA ◽  
ALEX SANDRO BEZERRA DE SOUSA ◽  
VANDA MARIA DE AQUINO FIGUEIREDO ◽  
REJANE MARIA NUNES MENDONÇA ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Antioxidant Activity ◽  
Family Farming ◽  
Total Antioxidant

ABSTRACT The family farming from the Borborema Territory-PB, Brazil, produces sweet oranges that supply the regional market. In this context, it is necessary to define standards of identity and quality, as well as to quantify the bioactive compounds in the fruit, in view of adding value and creating more competitive markets. This work sought to evaluate the quality, bioactive compounds and total antioxidant activity (TAA) of oranges from family farming. A 3x3 factorial completely randomized design was used, with three cultivars (Baía, Comum, Mimo-do-Céu) and three maturity stages (predominantly green, green/yellow, yellow), with 60 replications of 1 fruit for the physical evaluations, and 4 of 15 fruit for the others. The whole fruits were evaluated by color index, length, diameter, fresh weight and firmness. The juice was assessed for yield, pH, soluble solids (SS), titratable acidity (TA), SS/AT ratio, and ascorbic acid. Total extractable polyphenols (TEP) and ABTS•+ and DPPH• total antioxidant activity (TAA) were measured in the juice and albedo. The 'Baía' and 'Mimo-do-Céu' oranges presented quality parameters aligned with the CEAGESP standards. On average, the ascorbic acid content was higher than 45 mg 100 g-1, with ‘Mimo-do-Céu’ presenting the highest content (50.26 mg 100 g-1). During maturation, the firmness decreased, and the SS, TEP and TAA of the juice and the albedo increased. In general, the TEP content was about eight-fold higher in the albedo than juice, corresponding to the much higher TAA in this portion, thereby highlighting its higher functional potential, especially for ‘Baía’ orange.

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

scholarly journals Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 338-351 ◽  
Author(s):  
J. Oszmiański ◽  
A. Wojdyło
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Slight Reduction ◽  
Sample Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
And Storage ◽  
Anthocyanin Degradation

The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (<i>P</i> < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, <i>p</i>-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2’azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (<i>P</i> < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of <i>L</i>* values in the samples stored at 4°C for 6 months, and a much higher decrease of <i>L</i>* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.

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